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Biltmore Shares Their Cool Cabbage and Apple Salad Recipe!

As part of Biltmore’s sponsorship of our upcoming Growing Minds’ Farm to School Institute (November 10), their executive chef, Damien Cavicchi, will lead a workshop on cooking in the classroom with local produce. He just sent over the recipe that he’ll prepare, and it’s too good to keep to ourselves! This Cool Cabbage and Apple Salad features local cabbage (the Get Local @ School item for October), local apples, and local carrots! Remember, the institute registration deadline is near: October 22; click to sign up now. 

Cool Cabbage and Apple Salad Courtesy of Damien Cavicchi, Biltmore (serves 4 – 6 as a side)


  • 1 head local Napa cabbage, cored and cut into thin strips
  • ¼ head local red cabbage, cored and cut into thin strips
  • 2 large local Granny Smith apples, cored and cut into 1/2-inch pieces and tossed with 1 tbs lemon juice
  • 1 cup golden raisins
  • Salt and pepper to taste
  • 3 tbs sesame seeds (optional: toast in dry skillet over medium heat until golden and fragrant)
  • 4 oz white cheddar cut into bite-sized piece
  • 3 tbs sunflower seeds


  1. In a large bowl, combine first four ingredients with Carrot Vinaigrette (recipe below).
  2. Season to taste, and transfer to a large serving bowl.
  3. Top with remaining ingredients.

Carrot Vinaigrette


  • 1 cup carrot juice (6 large local carrots, peeled, trimmed and processed through a juicer or store-bought); apple cider can also be substituted for an apple vinaigrette
  • 1 ½ tsp minced fresh ginger
  • 2 tbs fresh lemon juice
  • 2 tbs extra virgin olive oil
  • Salt and pepper to taste


  1. Combine the above ingredients into a bowl and whisk together.

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